My Notes

My Notes

Pomegranate molasses tastes nothing like either pomegranate or molasses, but has a puckery, caramel, almost Sweet Tarts candy flavor that perks up just about anything you drizzle it on. I bought a bottle several years ago to make a North African meal, and have since gone through phases of sprinkling it obsessively on anything that stands still long enough, then letting it langush for months, only to gleefully rediscover the sticky bottle wedged behind the pumpkin seed oil.
For a while, I used it to dress my nightly salads, tossing in a few drops along with olive oil and salt (no vinegar needed). But after a few months, my husband rebelled ("Did you have a falling out with vinegar?"), so I moved on to roasted vegetables, stirring the molasses in at the end of the roasting time:, to prevent baked-on, black scorches (one nasty cleanup was plenty).
Of all the vegetables that have met its tart tang, sweet roasted carrots, seasoned with a little chile for spice, make the best partner. Don't try to substitute regular molasses here, the flavor is too strong. If you don't have pomegranate molasses (available in Middle Eastern and gourmet food shops), use 2 teaspoons of balsamic vinegar instead, adding it halfway through the cooking time. Mint and parsley make fine stand-ins for cilantro.

Instructions

Preheat the oven to 425°F. On a rimmed baking sheet, toss the carrots with the oil, salt, and red pepper or cayenne. Spread them out in a single layer.

Roast for 15 minutes, stir well, and roast for 10 more minutes. Then remove from the oven and drizzle with the pomegranate molasses; toss gently to coat the carrots with the molasses. Roast util the carrots are golden and soft, about 5 more minutes. Serve garnished with cilantro.